Baked Enchilada

Baked Enchilada


12 pieces corn or flour tortillas

1 lb Ground Chicken or 1 chicken breast diced or slices



1 big can of Tomato Sauce

1 small can of Tomato Paste

Basil (Optional)

1 packet of Taco Mix

1 to 2 teaspoon chili powder, optional

Grated Cheese

1 Bottle of Salsa


Saute garlic and onions. Add chicken. Season with taco mix, add water.

Pour tomato sauce. Boil.

Add tomato paste and add water. Add basil and chili powder.  Let boil.

Set aside.


Dip each side of the tortilla to sauce.

Fry both sides in small amount of oil until you see bubbles on the tortilla.


Spread enough chicken to the tortilla.

Add grated cheese and roll.


Spray pan with Pam.

Lay rolled tortillas.

Pour the leftover chicken mix on top of the rolled tortillas.

Pour salsa over enough to cover the tortillas.

Sprinkle the top with grated cheese.


Bake at 350 degrees F until cheese is golden brown.

Serve with parmesan cheese.






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